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Add a photoSuper fast turkey cutlets in succulent cucumber and vermouth sauce.
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 2 servings
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Ingredients
- 2 turkey cutlets
- 1 cup chicken stock from ½cube
- ½ cup dry vermouth
- 20cm piece of cucumber, peeled and cubed
- 1 tbs butter
- 2 tbs flour
- ½ tbs Dijon mustard
- 1 tbs fresh chives, chopped
- For grilled polenta:
- 500ml water
- ½ tsp sea salt
- 1 cup instant palenta
- Olive oil for brushing
Directions
- Remove the bone from the cutlets, put them in a frying pan.
- Add the stock and vermouth, cover and poach for 5 minutes.
- Add the cucumber and cook for further 5 minutes.
- Mix together butter, flour and mustard.
- Remove the cutlets and cucumber from the pan with the slotted spoon and set aside. Keep warm.
- Whisk the butter mixture into the juices in the pan. Bring to the boil and simmer gently for 1-2 minutes, stirring.
- Return the cutlets, cucumber and any juice to the pan, add the chives and heat gently to warm through.
- Serve with grilled pieces of polenta and green salad.
- Grilled polenta:
- Cook polenta according to the manufacturer's instructions. Pour into the plastic container and chill. Remove from the mold, cut into equal slices. Brush each slice with a little olive oil and grill in a grill pan on both sides until the grill marks could be seen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 579g | |
| Recipe makes 2 servings | |
| Calories 315 | |
| Calories from Fat 102 | 32% |
| Total Fat 11.49g | 14% |
| Saturated Fat 5.49g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 994mg | 41% |
| Potassium 675mg | 19% |
| Total Carbs 6.81g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.12g | 0% |
| Protein 43.25g | 69% |
